Fourth of July weekend is here! Whether you’re traveling to an exciting getaway with bae, hitting a summer festival with your squad or throwing a BBQ, family-style, the turn up is never real without some drank!

If you’re doing things BYOB-esque (which we always recommend) or stocking on your go-to vodkas and mixers, we just spared you from faux searching the Web for recipes!

Here’s our list of turn up-ready cocktail recipes mixed special for fireworks!  

Cottoncandy

Cotton Candy-Tini

Ingredients

  1. 2 oz. Pinnacle Cotton Candy Flavored Vodka
  2. 1oz. pineapple juice
  3. Splash grenadine

Instructions

Shake over ice and strain into a chilled martini glass. Garnish with a cherry.

cirocblueCiroc Blue

Ingredients

  1. 1 oz. CÎROC Vodka
  2. 1/2 oz. Blue Curacao
  3. 1/4 oz. Grapefruit Juice
  4. 1/2 oz. Simple Sugar

Instructions

Mix ingredients and serve in a martini glass.

stgermainSt. Germain Hummingbird Cocktail

Ingredients

  1. 2 ounces brut Champagne or dry sparkling wine
  2. 1 1/2 ounces St-Germain
  3. 2 ounces club soda
  4. lemon twist, for garnish

Instructions

Stir sparkling wine, St-Germain, and club soda together in a tall ice-filled Collins glass, mixing completely.

Garnish with a lemon twist.

orange pomegranteOrange Pomegranate Cocktail

Ingredients

  1. 1 bottle (750 ml) Moscato Wine
  2. 24 oz (or 2 -12 oz cans) Sprite
  3. 16 oz Pomegranate Juice
  4. 6 oz Orange Juice
  5. Orange slices for garnish
  6. Ice

Instructions

Mix Moscato, Sprite, Pomegranate and Orange Juice together in a pitcher.

Serve over ice and garnish with an orange slice.

hibiscus-tequila-cooler

  1. Hibiscus Tequila Elixir! 

Here’s one of our fave cocktails by LA mixologist Elana Lepkowski!

Ingredients

  1. 1/2 cup sugar
  2. 1/2 cup water
  3. 1/3 cup dried hibiscus flowers
  4. 2 ounces juice and 1 teaspoon zest from 4 to 5 limes
  5. 1 lime, sliced thin
  6. 1 cup hibiscus-lime syrup
  7. 1 cup blanco tequila
  8. 2 cups tonic water, chilled

Instructions

Make the hibiscus-lime syrup in a saucepan, add sugar and water over a light medium-to-high heat and stir. Remove from stove and add your hibiscus and lime. Let it steep for 15 minutes. Strain and let it cool in your fridge. Pour in a pitcher and add tequila. Refrigerate for few hours and serve it!

Briea L. Curington

Briea L. Curington